688 Beef Bowl has been in business for
15 years and has finally opened its first branch in
the Eastern District. Known to everyone as “Niu
Ba” (father cow) and “Niu Ma” (mother
cow), owners Mr. and Mrs. Wang have always done everything
by themselves. The interior is kept clean and simple,
and the owner puts his heart and soul into every bowl
of beef noodles, from the painstaking process of preparing
the ingredients to the stewing and cooking. Thus, everyone
can feel at ease when eating Niu Baba's noodles. Apart
from insisting that no MSG or additives are put in the
food, they also use a special soup base using top-grade
ingredients like beef bones, fillet beef, beef tenderloin
and beef ribs. This slow-cooked beef soup is an opaque
amber color with great flavor. They have also painstakingly
removed the fat from the beef tendons, so that you won't
be left with greasy lips after enjoying your noodles.
Interestingly, this doesn't compromise the taste one
bit. Each piece of beef is of good quality, especially
the Ti Hua (NT$60) which is marinated with soy sauce
and rock sugar; the meat looks shiny and is deliciously
chewable. Whether it is the Plain Stewed Beef Noodles
(NT$200), the Ti Hua Dry Noodles (NT$180), the Traditional
Family Beef Noodles (NT$380), or the most expensive
dish here--the High Grade Beef Noodles (NT$600)--everything
is extremely delicious.